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Dessert

Almond Filling

A sweet almond filling made with egg whites, powdered sugar, blanched almonds, and rose water or bitter almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Filling

Ingredients

Directions

Make the filling

  1. Beat the egg whites until stiff.

  2. Gradually stir in the powdered sugar.

  3. Add the finely powdered almonds and mix well.

  4. Flavor with rose water or bitter almond extract to taste.

Variation

  1. For a variation, use whipped cream instead of egg whites.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff foam, they trap air and give the filling its light, structured body.
Powdered sugar
Dissolves into the whipped whites, sweetening the filling and helping it hold together.
Blanched almonds
Finely powdered, they add body, nutty flavor and texture to the filling.

The step that matters

Beat the egg whites until stiff. Whites under-beaten stay runny and deflate when sugar and almonds are folded in, while over-beaten whites turn dry and grainy. Stiff peaks give the filling its airy structure.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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